Blackberry Cobbler Recipe
Nothing says summer like a warm homemade Blackberry Cobbler Recipe bubbling with juicy berries under a tender, buttery crust.
Full Recipe Introduction
This classic Southern dessert brings together the best of summer’s fruit harvest and simple baking that feels like a hug on a plate. Inspired by childhood afternoons at my grandmother’s farmhouse—when I’d roam fields bursting with ripe blackberries—I’ve tweaked this easy cobbler to highlight fresh berries (or pantry-friendly frozen ones) and a golden, biscuit-like topping. With just a handful of staple ingredients and minimal fuss, you’ve got a delicious fruit dessert that’s perfect for backyard barbecues, potlucks, or a cozy family night in. And believe it or not, blackberries are loaded with fiber and antioxidants, so you can feel extra good about serving a slice (or two).
Why You’ll Love This Recipe
• Classic Southern charm in every bite—no fancy techniques needed
• Juicy summer fruit that pops with tangy sweetness
• One-bowl prep and a cast-iron skillet keep cleanup simple
• Ready in under an hour, from pantry to table
• Easily customizable—gluten-free, vegan, or nutty twist
• Perfect with a scoop of vanilla ice cream or dollop of whipped cream
• Kid-friendly to help mix, spoon, and taste-test
• Makes any gathering feel homemade and heartfelt
Ingredients
• 4 cups fresh blackberries (or frozen, thawed & drained) – choose firm, plump berries
• ½ cup granulated sugar (plus 2 Tbsp for sprinkling)
• 1 Tbsp fresh lemon juice (brightens flavor)
• 1 cup all-purpose flour (King Arthur or similar brand)
• ½ cup whole wheat flour (optional for a nuttier crust)
• 1 Tbsp baking powder (ensure it’s fresh)
• ¼ tsp salt
• ½ cup milk (whole or 2%; almond milk works too)
• ¼ cup unsalted butter, melted (Kerrygold or your favorite)
• 1 large egg, lightly beaten
• 1 tsp pure vanilla extract
• Pinch of cinnamon (optional, adds warmth)
Directions
1. Preheat your oven to 375°F (190°C). I love using a seasoned 9-inch cast-iron skillet—it browns edges beautifully.
2. In a medium bowl, gently toss blackberries with ½ cup sugar and lemon juice. Let them sit while you make the topping; this macerates the fruit and draws out natural juices.
3. In a second bowl, whisk together flours, baking powder, salt, and cinnamon until evenly mixed.
4. In a glass measuring cup, combine milk, melted butter, beaten egg, and vanilla. Pour into dry ingredients and stir just until no large streaks of flour remain—overmixing can make the topping dense.
5. Spread about half of the batter into the bottom of your skillet, smoothing it into rough edges—don’t worry if it’s uneven.
6. Spoon the blackberry mixture (juice and all) over the batter layer, distributing berries evenly.
7. Dollop remaining batter on top of the berries; leave little gaps so the fruit can peek through as it bakes.
8. Sprinkle the 2 tablespoons of sugar over the batter—it caramelizes into a crisp, crackly top.
9. Bake for 35–40 minutes until the topping is golden and the juices bubble up around the edges. You’re aiming for a jiggle in the center, not soupy.
10. Let the cobbler rest for about 10 minutes before serving—this short pause lets flavors meld and makes slicing neater. Tip: a quick broil for 1–2 minutes at the end can deepen the crust color if you’re feeling fancy.
Servings & Timing
• Yield: Serves 6–8 (one 9-inch skillet)
• Prep Time: 15 minutes (including berry tossing)
• Bake Time: 35–40 minutes
• Rest Time: 10 minutes
Total Time: Approximately 1 hour from start to finish
Variations
• Substitute raspberries or blueberries for a mixed-berry twist.
• Fold in ½ cup chopped pecans or almonds for added crunch.
• Add 1 tsp grated orange zest to the fruit mix for a citrusy kick.
• Use a 1:1 gluten-free flour blend and dairy-free milk for a gluten-free/vegan version.
• Stir 2 Tbsp cornstarch into berries if they’re extra juicy to avoid sogginess.
• Drizzle honey or maple syrup over warm slices for a sweeter finish.
Storage & Reheating
Store any leftovers covered in the fridge for up to 3 days. To keep it longer, freeze individual slices in airtight bags for up to 2 months. Reheat chilled portions in a 350°F oven for 8–10 minutes or microwave a single serving for about 30 seconds—just enough to revive that oozy center. Make-ahead tip: assemble the dish up to the baking step, cover, and keep in the fridge; bake fresh right before company arrives.
Notes
• Cast-iron skillets are a gem here—no sticking and they hold heat evenly, but a glass or ceramic baking dish works too.
• If your blackberries are tart, add an extra tablespoon of sugar to the fruit mix.
• For a flakier crust, cut chilled butter into the flour mix with a pastry cutter before adding liquids.
• Bake on the middle rack so the topping browns at the same pace as the filling bubbles.
• If the top browns too fast, tent loosely with foil after 20 minutes.
FAQs
Q: Can I use frozen blackberries straight from the freezer?
A: It’s best to thaw and drain them first so excess liquid doesn’t make the crust soggy.
Q: How do I prevent a gummy bottom?
A: Toss berries with 1–2 Tbsp cornstarch—or coat the skillet with a light layer of melted butter—before adding fruit.
Q: Can I double the recipe for a crowd?
A: Absolutely—just use a larger baking dish or two skillets; baking time may increase by about 5–10 minutes.
Q: Is there a dairy-free option?
A: Yes, swap milk for almond or oat milk and butter for melted coconut oil.
Q: Why is my topping sometimes doughy?
A: Likely overmixed batter—stir until ingredients just come together, lumps are okay.
Q: Can I make mini cobblers in ramekins?
A: Definitely; divide everything into four 6-ounce ramekins and bake for about 20–25 minutes.
Q: What’s the best way to serve this cobbler?
A: Warm from the oven with vanilla ice cream or a dollop of freshly whipped cream—heaven!
Q: Any gluten-free tricks?
A: Use a trusted 1:1 gluten-free flour blend and add an extra ¼ tsp baking powder for lift.
Conclusion
This Blackberry Cobbler Recipe is the epitome of homemade, easy summer baking—juicy fruit, buttery topping, minimal fuss. Whether you’re winding down a busy afternoon or hosting a casual gathering, this Southern-inspired dessert hits all the right notes. Give it a try, leave a comment below, and don’t forget to explore my Peach Cobbler and Apple Crisp recipes for more cozy fruit desserts!
Blackberry Cobbler
Ingredients
- 4 cups fresh blackberries (or frozen, thawed & drained) choose firm, plump berries
- 1/2 cup granulated sugar plus 2 Tbsp for sprinkling
- 1 Tbsp fresh lemon juice brightens flavor
- 1 cup all-purpose flour King Arthur or similar brand
- 1/2 cup whole wheat flour optional for a nuttier crust
- 1 Tbsp baking powder ensure it’s fresh
- 1/4 tsp salt
- 1/2 cup milk whole or 2%; almond milk works too
- 1/4 cup unsalted butter Kerrygold or your favorite
- 1 large egg lightly beaten
- 1 tsp pure vanilla extract
- Pinch cinnamon optional, adds warmth
Instructions
- Preheat your oven to 375°F (190°C).
- Gently toss blackberries with ½ cup sugar and lemon juice in a medium bowl.
- Whisk together flours, baking powder, salt, and cinnamon in a second bowl. In a glass measuring cup, combine milk, melted butter, beaten egg, and vanilla. Pour into dry ingredients and stir until no large streaks of flour remain.
- Spread half of the batter in the skillet, spoon the blackberry mixture over it, and then dollop the remaining batter on top. Sprinkle with 2 tablespoons of sugar.
- Bake for 35–40 minutes until the topping is golden and the juices bubble up. Let it rest for 10 minutes before serving.
